Recipes

Kidney beans curry – from Saffron Soul

Hi everyone, with a little extra time right now, events being cancelled, easing into staying at home, social distancing… I thought I would share some delicious hearty recipes, old and new, with you. Here’s the kidney bean curry from my first book Saffron Soul (from the Thali section), one of my all-time favourites. In the photograph, it’s balanced with a doodhi (bottle gourd) curry, a great vegetable to use, which you’ll find at many big supermarkets and Indian grocery stores. I’ve given the recipe for doodhi+tofu curry in the evening section of my second book Prajna.
For this kidney bean curry, you can use any beans you like. If you’re making this curry alone, then perhaps add some boiled broccoli, rice or quinoa and yoghurt or even chopped avocado. Be as creative as you like!

1. Melt the coconut oil in a saucepan on a medium heat, then add the mustard seeds and cumin seeds. When the mustard seeds pop, add the onions and a pinch of salt and stir. Once the onions are lightly browned (a couple of minutes), add the ginger, garlic and chilli and stir for another 30 seconds. Then add the ground turmeric, cumin and coriander, chopped tomatoes, spring onions and the rest of the salt.

2. Next add the kidney beans, passata, water and lime and mix everything together. Leave to cook on a low heat for at least 10 minutes, stirring regularly.

3. To finish, mix a healthy handful of coriander leaves into the curry. Lovely served with hot rotis or rice.

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